The Weekend Chef

Little known fact about me; I love collecting cookbooks, but rarely cook.

I used to really like cooking, but unless I’m watching old Friends reruns on my iPad, I just can’t keep my attention focused on the process. I’m hoping to get in the kitchen more, especially on the weekends. I’ve been pinning recipes here and there, and making at least one new dish on the weekends. I was lurking around Anthropologie last week and I found the PERFECT cookbook, The Weekend Chef. It’s full of gorgeous pictures and narratives, and some really unique and fun recipes! You can get it here for less than $9!!!

SO many recipes left uncooked….

The first recipe I made this weekend was the Rosemary, Sea Salt, and Sesame Popcorn.

Quick, easy, unique, and tasty! One of the things I would leave out next time is the balsamic vinegar. I’m a texture gal, and soggy popcorn…barf! But the flavor is delicious for sure. My 4 year old had so much fun listening to the popcorn pop, his giggles were so cute!

Here is the recipe, I hope you like it! It’s so easy and as long as you watch them like a hawk, kids can help with parts of it too! Although if you’re a one-task Mama like me, you may want to also keep an eye on your cat, if you have one. Our Banks decided that he wanted to play too and attacked the bag of popping corn that I left on the counter. KERNELS ALL OVER THE KITCHEN. Asshole.

Rosemary, Sea Salt, and Sesame Popcorn

1/3 cup sesame seeds

2 tbsp olive oil

2 rosemary stems

1 cup popping corn

1 tsp sea salt

2 tbsp balsamic vinegar

Add the sesame seeds to a large skillet with 1 tsp of the oil, cover, and cook over medium heat for 2-3 minutes, shaking the pan from time to time, until the seems are toasted golden brown and beginning to pop. Transfer from the pan to a bowl and wipe our the pan with a piece of paper towel.

Tear the rosemary into large pieces and add the remaining oil and the rosemary to the pan. Heat gently, shaking the pan to release the rosemary’s oil. Add the corn, cover with the lid, and cook over medium heat for 3-4 minutes, shaking the pan, until all the popcorn has popped.

Remove from the heat and sprinkle with the toasted sesame seeds and season with the sale and vinegar, then transfer to a serving bowl, discarding the rosemary just before eating.

Hope you like it! Next I’m going to tackle the Coconut Flour Pancakes with Lemon Drizzle. The pictures in this book are mouthwatering!